CHEESE-STUFFED TORTILLAS
Makes 10 to 12 servings
Ingredients
1-lb ground round
1 TB cooking oil
2 1-lb cans tomatoes
2 cloves garlic, minced
2 tsp oregano
1 tsp salt
1/8 tsp ground black pepper
12 tortillas
12 slices mozzarella
1 pint ricotta or cottage cheese
1/4-cup melted butter
Directions
Preheat oven to 350F. Brown the meat in the oil. Add the tomatoes, paste, garlic, oregano, salt, and pepper. Simmer gently for 30 minutes. Meanwhile, place a slice of mozzarella and a spoonful of ricotta on each tortilla. Roll each tortilla and place seam side down in a shallow baking dish. Pour the sauce down the center and spread. Brush exposed tortilla ends with melted butter. Bake for 15-20 minutes.
Recipe courtesy of "Mary & Vincent Price's Come Into The Kitchen Cook Book."
NOTE: I sprinkled a bit of Parmesan over the top after it came out of the oven.
Makes 10 to 12 servings
Ingredients
1-lb ground round
1 TB cooking oil
2 1-lb cans tomatoes
2 cloves garlic, minced
2 tsp oregano
1 tsp salt
1/8 tsp ground black pepper
12 tortillas
12 slices mozzarella
1 pint ricotta or cottage cheese
1/4-cup melted butter
Directions
Preheat oven to 350F. Brown the meat in the oil. Add the tomatoes, paste, garlic, oregano, salt, and pepper. Simmer gently for 30 minutes. Meanwhile, place a slice of mozzarella and a spoonful of ricotta on each tortilla. Roll each tortilla and place seam side down in a shallow baking dish. Pour the sauce down the center and spread. Brush exposed tortilla ends with melted butter. Bake for 15-20 minutes.
Recipe courtesy of "Mary & Vincent Price's Come Into The Kitchen Cook Book."
NOTE: I sprinkled a bit of Parmesan over the top after it came out of the oven.